PCR Methods in Foods

  • John Maurer

Part of the Food Microbiology and Food Safety book series (FMFS)

Table of contents

  1. Front Matter
    Pages i-vii
  2. Amanda Fairchild, Margie D. Lee, John J. Maurer
    Pages 1-25
  3. John J. Maurer
    Pages 27-40
  4. Margie D. Lee, Amanda Fairchild
    Pages 41-50
  5. Azlin Mustapha, Yong Li
    Pages 69-90
  6. Doris H. D’Souza, Lee-Ann Jaykus
    Pages 91-117
  7. Back Matter
    Pages 147-148

About this book

Introduction

This book is a primer for students, faculty, and other professionals interested in molecular biology and its integration into food safety, by introducing the reader to diagnostic PCR-based technologies used in detection of pathogens in foods.

This book will enable its reader to:

  1. Understand the principles behind PCR including real-time
  2. Know the basics involved in the design, optimization, and implementation of PCR in food microbiology lab setting
  3. Interpret results
  4. Know limitations and strengths of PCR
  5. Understand the basic principles behind microarrays and its potential applications in food microbiology.

Figures, charts, and tables help illustrate concepts and provide the reader with an important starting point in bringing molecular diagnostics into the food microbiology lab.

Keywords

PCR PCR methods food microbiology food safety food science medicine microbiology parasites

Editors and affiliations

  • John Maurer
    • 1
  1. 1.252 Poultry Diagnostic and Research Center College of Veterinary MedicineThe University of GeorgiaAthensUSA

Bibliographic information

  • DOI https://doi.org/10.1007/0-387-31702-3
  • Copyright Information Springer Science+Business Media, Inc. 2006
  • Publisher Name Springer, Boston, MA
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-0-387-28264-0
  • Online ISBN 978-0-387-31702-1
  • About this book
Industry Sectors
Chemical Manufacturing
Biotechnology
Consumer Packaged Goods
Pharma